Ingredients
Instructions
- Cover a baking sheet with parchment paper
- Quickly dip each ladyfinger in cold milk and arrange them in three rows of ten making a rectangle
- Place the heavy cream in the freezer for 15 minutes
- In a large bowl combine the chilled heavy cream and mascarpone cheese beat with an electric mixer until soft peaks form
- Add the chocolate hazelnut spread and continue beating until stiff peaks form
- Spread the cream mixture over the arranged ladyfingers
- Chop Kinder Bueno bars and sprinkle over the cream
- Using the parchment paper carefully roll the cake into a log shape
- Refrigerate for at least 30 minutes
- Remove from refrigerator and cover the entire log with remaining cream mixture
- Create decorative lines with melted chocolate hazelnut spread using a piping bag
- Make swirl patterns with a knife on the surface
- Pipe rosettes of cream on top of the log
- Sprinkle with praline nuts
- Decorate with pieces of white and milk chocolate Kinder Bueno
- Keep refrigerated until serving
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